Sunday, 31 August 2014


During the weekend, I had two hours to myself. I got in the car and drove over to Long Jetty to do some op-shopping and to grab some bread. Last time I was here I saw the Green Tangerine from across the road and I ran out of time to duck in and take a peek into the bakery/cafe/shop. Today I had the time, but somehow I still found myself rushed as time escaped from my watch and I had to scoot out of here to make sure I had time to browse around the op-shops for vintage finds. But oh my goodness, this place is vibing with amazingness. I love it! I just want this place to morph into being my kitchen, with all of the spices and sauces and pastries, and another set of enthusiastic hands to cook with - that would be amazing!!! Kath, the beautiful owner extraordinaire got me at, "next time, bring your kids". I will be back. And with my kids. I took a piece of Green Tangerine home with me; a fruit loaf, a pumpkin cob and some ground coffee. The pumpkin cob was inhaled by my family and friends within minutes of slicing. Delicious!

We are so lucky to have places like these popping up all over the central coast. Where is your favourite place?

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Images taken using Canon 5D Markiii//50mm 1.4
Please do not use my images without permission.


We didn't know what to do with this bouquet of purple kale. I spied a purple kale pesto in the making on Luisa Brimble's Instagram feed a few weeks back and I only remembered it after using up all of the kale this morning. This morning we ended up sauteeing it with some red onion and chilli and topping it with some poached eggs, all sitting on top of some buttered up toast. The perfect breakfast for the last weekend of winter. 

What is your favourite kale recipe? I always seem to pair it up with eggs!!!

(Serves 2, approx 10 mins prep and 10 mins cooking)

6 - 7 stalks of kale
1 red onion
1 large red chilli
dollop of coconut oil
spash of olive oil
splash of soy sauce
4 eggs
1 lemon
bread for toasting
salt and pepper to taste

1. Fill a small pot half way with water and squeeze half a lemon into it and bring to the boil on a medium heat

2. Dollop some coconut oil into a medium sized frying pan and heat until the oil is hot

3. Thinly slice the kale, red onion and red chilli and toss into the frying pan, 
stir and coat the kale in the oil and splash with olive oil if it's a bit dry, 
turn the heat down to medium/low and splash some soy sauce over the mixture, 
stir around until the kale is sauteed and the onions are glassy and then remove from the heat

4. Stir the boiling water with a spoon and crack four eggs into the water, 
they are ready when egg whites are firm and the egg is kinda starting to float 
(usually only a couple of minutes)

5. Toast your bread and butter lavishly

6. Spoon the kale mixture over your toast and top with poached eggs 
and season with salt and pepper and a squeeze of lemon.

Images taken using Canon 5D Markiii//50mm 1.4
Please do not use my images without permission.

Friday, 29 August 2014


The last weeks of Winter have been slow and drawn out with grey and wet weather, but it's ok because the brighter days of Spring are only a few sleeps away. My favourite part about winter is that it makes having a hot breakfast totally appropriate. Last night I spied a wintry breakfast here and today's inspired breakfast was a hit. Usually, the only porridge eaters in my home are the girls but today the boys were asking for a bowl of porridge too.


Chia Seeds
Peanut Butter
Coconut flakes
Coconut Oil

1. Make yourself a pot of porridge
2. Heat a tablespoon of coconut oil in a small fry pan on a medium high heat
3. Cut banana in half and then half again, length ways
4. Place banana's, sliced side down into the hot fry pan and fry until caramalised and golden on one side
5. Place porridge into bowl, top with a spoonful of peanut butter and honey and place caramalised banana on top and sprinkle with chia seeds and coconut flakes
6. Gently pour some warmed milk over the porridge.

Enjoy with sips of coffee or tea.

Images taken using Canon 5D Markiii//50mm 1.4
Please do not use my images without permission.


What do you do when you have lots of tomatoes and a handful of capsicum?

A couple of days ago I sought the answer from one of my cookbooks. I settled on making a batch of Colm's Soup, from What Katie Ate. It was just the answer to warm up the recent succession of soggy days and the chilli added a nice slow heat to each spoonful. My five year old son enjoyed a whole bowl full and he was happy with the heat so long as he had a glass of water nearby. I topped each bowl with a couple of slices of grilled goats cheese spread ontop of some slices of rye bread.

Images taken using Canon 5D Markiii//50mm 1.4
Please do not use my images without permission.

Wednesday, 27 August 2014


Last week I was lucky enough to spend some time with the founder of the super cool online kids fashion and lifestyle shop/blog, Sunday Kid. Sometimes you meet people and you are blown away by how awesome they are, today was one of those days. Turns out that we have lots of fun ideas and by the looks of things, we just might make them happen. After lots of excited brainstorming over chai lattes, coffee and croissants, the morning ran away from us very quickly and before we knew it, it was time for me to run off and do the school pick up.

To check out her kids clothes and homewares, click here and to check out some of the photographs that I got to take for the blog, click here.

P.S. Thank you to LikeMinds Avoca for lettings us shoot up a storm inside your cosy cafe.
Love you. xo

Images taken using Canon 5D Markiii//50mm 1.4
Please do not use my images without permission.